“Its Organic Air-dried Smoked Juniper Mutton has won Peelham the top Scotland Food and Drink Excellence Award for Meat. Its Organic Beef Bresaola was a finalist. Judges, including the Michelin Star Chef Geoff Smeddle described the Juniper Mutton as clean and balanced with a smooth buttery texture, Smeddle adding that he thought it ‘exceptional’. Peelham continues to grow its charcuterie offering from its organic livestock, fermenting and air-drying from its beef and mutton as well as from its free range pork. They have increased their capacity and consistency of quality and quantity with the move from small manually controlled fermenting and drying chambers in their butchery to a purpose built facility within one of their old stone byres. Keeping the rearing and production process on-farm is key to Peelham’s principles of traceability and fundamental to its developing and distinctive ‘terroir’. In addition to five salamis lines it produces a Prosciutto, Coppa, Lonza, Smoked Pancetta, Beef Bresaola and its unique ‘Juniper Mutton’. Its latest products are its Beef Snacking Salami with Coriander (based on South African Droewors) and its Lamb Snacking Salami with Cumin".